Roasted Brown Sugar & Rosemary Squash Wedges

So are you ready for another fantastic Thanksgiving recipe?  How about Roasted Brown Sugar & Rosemary Squash Wedges?  Does this not sound divine?!

I can’t believe that it’s already been over a week since we celebrated our Thanksgiving here in a Canada!  Next is Halloween and before you know it we will be planning for Christmas!  I love this time of year, but it can sloooooow down!

I really enjoyed cooking for our Thanksgiving dinner this year.  I just felt inspired and so thankful for everything in my life, which then transferred over into my kitchen.  My kitchen is where I express myself and feel most at home.  So this year I went all out with our menu, and am really happy with how it all turned out.  (You can see the full menu at the bottom of this post.)

I remember my mom roasting acorn squash with brown sugar and butter when I was a kid, and I always loved it!  But the addition of the rosemary knocks this side dish out of the park!  It’s so incredibly good…so good in fact that after dinner was over, I saw my mom mopping the butter mixture up from the bottom of the serving dish with her bread.  My mom never does things like that.  True story.

Roasted Brown Sugar & Rosemary Squash Wedges

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• Yield: 6 - 8 servings

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Ingredients

• 1/2 leave acorn squash (cut into 4 wedges ( the peel on))
• 1/2 leave butternut squash (cut into 4 wedges ( the peel on))
• dash olive oil
• 1/2 cup salted butter (at room temperature (not margarine))
• 1/2 cup lightly packed brown sugar
• 3 tbsp sprigs fresh rosemary (minced (about 2 ))

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Instructions

1. Preheat your oven to 350 degrees.
2. Clean out the squash, and cut them into wedges as mentioned above.
3. Place the squash wedges into a baking dish and sprinkle with olive oil.
4. Bake for 20 minutes.
5. In a bowl, mix together the butter, brown sugar and rosemary (it should resemble a paste).
6. After the squash has baked for the 20 minutes, remove it from the oven and spread the butter/sugar/rosemary paste onto the squash. Use it all…be generous!
7. Place them back into the oven and bake for 30 minutes more, or until the squash is lightly browned and caramelized.
8. During the baking process, use a spoon to scoop some of the melted butter/sugar mixture and drizzle it over the squash.
9. Serve and enjoy! Make sure to serve the squash with the melted butter/sugar/rosemary sauce…you might even be tempted to soak it up with your dinner buns!

Notes

If you wish, you can use just acorn squash, or just butternut squash.

Bake the squash wedges with the peels on, and just have each person scoop out the squash from their wedges at dinner time!

Recipe slightly adapted from The Pioneer Woman.

I have to say that this dish is in my top 10 favourite side dishes of all time (I’ve even made it again since Thanksgiving).  And I would use any squash with this recipe, but so far I love the butternut squash the best!  So if you are looking for THAT perfect side dish for your Thanksgiving, this is it.  It really is.

Enjoy!

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In case you are interested, here is my

Thanksgiving Dinner Menu:

• Traditional Roast Turkey with Pan Gravy
• Traditional Baked Stuffing
• Mashed Potatoes
• Green Beans
• Sweet Potato Casserole
• Glazed Carrots
• Roasted Brown Sugar & Rosemary Squash Wedges
• Braided Squash Crescent (Bread)
• Raisin and Herb Stuffing
• Cranberry Sauce
• Pickles, Olives
• Pumpkin Pie with Vanilla Whip Cream
• Pecan Pie

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Have a delicious day!